PIZZA WITH SMOKED SALMON AND CAVIAR
- 6 6 6ounces OUNCE_USVolumePizza Dough (see separate recipe)
- 1 1 1tablespoon TABLESPOON_USVolumeChili and Garlic Oil (see Sauces & Dressings)
- 1/4 .25 .25cup CUP_USVolumethinly sliced red onion
- 2 2 2tablespoons TABLESPOON_USVolumeDill Cream (see Sauces & Dressings)
- 2 1/2 2.5 2.5ounces OUNCE_USVolumethinly sliced smoked salmon
- 1 1 1teaspoon TEASPOON_USVolumechopped fresh chives
- 1 1 1tablespoon TABLESPOON_USVolumeSevruga caviar, optional
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
- On a lightly floured surface, stretch or roll out the dough into an 8- inch circle, with the outer edge a little thicker than the inner circle. Brush the dough with the oil and arrange the onions over the pizza. Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 8 minutes.
- With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board. Use a knife, an icing spatula, or the back of a spoon to spread the Dill Cream over the inner circle. Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices. If you like, spoon a little caviar in the center of each slice. Serve immediately.
When I opened the original Spago in 1982, this quickly became its signature pizza. If you feel decadent, you can top the pizza with Sevruga, Beluga, or Osetra caviar; less expensive salmon roe or just chopped fresh chives are also elegant. To make the pizza ahead, bake it for just 5 minutes in step 2 below; then, just before serving, complete the baking and top the pizza.